I’ve always loved the saying, “everything in moderation, including moderation.”

This is how I think about cooking and eating in general; I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter and cheese. And not low-fat cheese.

This hot queso dip is that kind of recipe. But look — there’s corn in it, and scallions and you can sprinkle radishes on top! That’s kind of healthy.

Make this when fresh corn is still around. And even though the corn is of course slightly smothered in cheese and creaminess, you can still taste that sweet, clean flavor.

But don’t be shy about using frozen corn offseason, either.

Hot Corn Queso Dip

Servings: 8

Start to finish: 30 minutes

2 cups fresh or frozen and thawed corn kernels

1 cup half and half or whole milk (or a combo)

2 teaspoons pureed chipotle in adobo

1 tablespoon canola, vegetable or olive oil

4 scallions, white and light green parts, thinly sliced

2 cups (½ pound) shredded Monterey Jack cheese

Julienned radishes, sliced scallions, and/or chopped pickled jalapeños to sprinkle on top (optional)

Tortilla chips or pita chips to serve

In a food processor or a blender, pulse corn with milk and chipotle puree until it becomes a coarse puree.

Preheat broiler. Heat a heavy, medium-size skillet, preferably cast iron, over medium high heat. Add oil, then add sliced scallions and stir for about 3 minutes, until tender. Add corn puree and cheese, and stir frequently until everything is blended and cheese is melted, about 4 minutes. Transfer pan to the broiler for about 1 minute until the top is nicely browned. Let it sit for a couple of minutes to thicken up a bit.

Sprinkle on radishes, scallions and jalapeños as desired and serve in the skillet, warning everyone to mind the hot pan. Serve with the tortilla chips.

Nutrition information per serving: 175 calories; 106 calories from fat; 12 g fat (6 g saturated; 0 g trans fats); 28 mg cholesterol; 210 mg sodium; 10 g carbohydrate; 1 g fiber; 4 g sugar; 9 g protein.